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Saturday, September 20, 2014

Day 1 of #10DaysofTailgate....Let's start with Chili!!

It is finally here...the day we have all been waiting for...September 20th and the first day in the 10 Days of Tailgate event. This is the day that a huge group of bloggers post their first recipe of the event. They have been working hard all month to come up with recipes that you will be proud to serve at your next tailgate.

I am going to share with you all of our talented blog team and what they brought to the table.

So, as you saw from the list above, I decided to start off the #10DaysofTailgate with Chili. Because isn't Chili the ultimate Tailgate Fare??

I have been making Chili for as long as I have been cooking. It was one of the first dishes that I learned to make. I took my Mom's recipe and played with it until it was exactly as I liked it and then I continued to make the same recipe for the next 40 years. My family loves this recipe and I made it the exact same way except that this time I used Bob's Red Mill 13 Bean Mix, Bob's Red Mill generously provided the bloggers of this event with their bean mix, I have never used dried beans in my chili before and I have no idea why not. I will definitely be doing so in the future for many reasons:

I always prefer fresh over canned (I know dried is not exactly fresh, but you know what I mean)

Bob's Red Mill is all natural and organic

It is much less expensive than buying organic canned beans.

So here is my new chili recipe....I hope you enjoy it as much as we did.

Brown beef, with onion, garlic and jalapeno. Drain if your beef was fatty. Place into a slow cooker and add remaining ingredients. Cook on high setting for 4-6 hrs. Taste and season with salt and pepper if needed. Print Recipe

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